The Soule-Hills started a new family tradition this Thanksgiving. This was the first time my Hill family has not done Thanksgiving at my parents home in Michigan. We have spent Thanksgivings apart occasionally through the years, but whenever we have gathered it has been in my childhood home in Allen Park. This year they came to us while my g-parents went to my Aunt's in Missouri. My parents took a 19 hr train ride across half the nation to join us! Jess took a flight from Boston late Monday evening.
For much of the week we were just perfect slugs, or snuggly bugs in a rug, or couch potatoes...even better! We mostly stayed at home to catch up on life and prepare for Thursday. Mom and I crafted. Jess and Dad went to see the new Harry Potter movie. Lots of Javy dog walks with my Dad.
On Thanksgiving day, we added some new twists and touches to make the meal Soule-Hill style. Nate cooked his first turkey ever. I know I paid for a 22lb turkey at our farm...but Nate insists that he cooked a 26lb turkey! Even as a vegetarian I was pleased with my hubby's turkey effort and ever so thankful for our farmers who humanely raised are cared for the turkey that fed us.
Nate also made a new Soule-Hill creation appetizer- stuffed mushrooms florentine. We got in a bit of family tif because my Dad ate most of them before anyone else had at least one....let's just say that they were a success:)
My Dad's side of the family, the Hills, have some family recipes we have incorporated over the years at Hill-Fernelius and now Soule-Hill thanksgivings. Several of them are basically variations of the same thing. Let's take 'pudding' for example. If you can adjust your understanding of pudding to be rather savory and simple, then Hill 'pudding' creations are actually nice comfort-food. Cabbage pudding...that's right, they call it 'pudding', is really cabbage casserole. The pudding is made by pouring whole milk over layers of ritz crackers that have been broken up over layers of shredded cabbage & butter & cracked pepper. The only difference with oyester pudding, once again it is called 'pudding'...is that oyesters are layed with crackers instead of cabbage!!! Then you bake the pudding for an hour till brown and bubbly. I have yet to learn the history. It sounds like it the kind of Depression era meal that was an attempt to make food spread in rural Missouri....I shall investigate its story.
I made my first ever gluten-free pumpkin pie for the special celiacs in my family. The crust was too salty, but it was still appreciated for its g-free goodness. I also turned my grandmother Fernelius' spiced raisin cake g-free, a special touch that brought my mother's mother close to heart & mind.
Thank you for traveling to colorful colorado for good family times- Mom, Dad & Jess. I give thanks that we have the ability to travel and be near to one another for such occasions. Even when we are far, you all are near & dear in my heart!
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